French
roast
The French Roast is a classic shoulder cut known for its generous size and rich, beef-forward flavor. Cut from the shoulder section, it offers beautiful natural marbling that keeps the meat moist and flavorful during cooking. Its structure allows it to hold up well to slow roasting or braising, where it develops deep tenderness and a satisfying texture. When sliced properly against the grain, the French Roast presents beautifully on the table, making it a hearty and impressive centerpiece for any meal.
Brick
roast
The Brick Roast is a compact, neatly trimmed cut taken from the French Roast section of the shoulder. Unlike the full French Roast, which is larger and uneven, the Brick Roast is uniform in shape, making it easy to cook evenly and slice cleanly. Its moderate marbling gives it tenderness without excess fat, and its rectangular shape makes for an elegant, presentable roast.
The Cut
Trimmed from the shoulder section
Character
Compact and uniform, with moderate marbling and a hearty beef flavor
Cooking style
Ideal for low and slow braising, but also works beautifully oven-roasted with minimal liquid for a firmer texture
Texture
Juicy and tender when braised; firmer and meatier when slow roasted
Occasion
A dependable cut for meals where you want both flavor and presentation to shine. It slices neatly for serving guests on Shabbos or plating for family dinners
Nutrition:
1600 Calories
3.8g Sat. Fat
24g Protein
1.8 mg Iron
6 mg Zinc
Nutrition information per 5oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23159): 300 Calories; 150 Calories from fat; 16.7g Total Fat (6.3 g Saturated Fat; 0.8 g Trans Fat; 1.0 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat; 0 g CLA Fat;) 108 mg Cholesterol; 75 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 40 g Protein; 3.0 mg Iron; 458 mg Potassium; 0.40 mg Riboflavin; 8.2 mg NE Niacin; 0.75 mg Vitamin B6; 3.25 mcg Vitamin B12; 249 mg Phosphorus; 9.9 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin and Phosphorus.
